SERVSAFE Manager Exam Questions &
Answers
1. What practice is useful for preventing Norovirus from causing foodborne
illness?
ANS Correct handwashing
2. What condition promotes the growth of bacteria?
ANS Food held between 70 degrees F and 125 degrees F
3. What is the purpose of hand antiseptic?
ANS Lower the number of pathogens on the skin
4.what should you do when taking a food order from customers who have
concerns about food allergies
ANS Describe each menu item to the customer who ask, including any
"secret" ingredients
5.What temperature should the water be for manual dishwashing?
ANS Must be at least 110 F
6.A food handler just finished storing a dry food delivery, which step was
done correctly?
ANS Stored food away from the wall
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21
,7.What should be done with food that has been handled by a food handler
who has been restricted or excluded from the operation due to illness?
ANS Throw it out
8.Single use gloves are not required when
ANS Washing product
9.What should a food handler do to make gloves easier to put on?
ANS Select the right size gloves
10. What should food handlers do after leaving and returning to
the prep area?
ANS Wash hands
11. What rule for serving bread should food handlers practice?
ANS Do not re-serve uneaten bread
12. What does the L stand for in the FDA'S ALERT tool?
ANS Look
13.What is the minimum internal cooking temp for chicken breasts?
ANS 165°F (74 °C) for 15 seconds
14.What factors influence the effectiveness of a chemical sanitizer?
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21
, ANS Concen- tration,temperature,contact time, pH and water hardness.
15.Ready to eat TCS foods prepped in house must be date marked if it is
held for more than how many hours?
ANS 24 Hours
16.What is the minimum internal cooking temperature for a veal chop?
ANS -
135°F(57 °C)
17.Why should food temperature be taken in 2 different locations?
ANS Tempera- ture may vary in the food
18.What causes Preschool age children to be at risk for foodborne illness?
ANS -
Their immune systems are not strong
19.How should staff make sure the chemical sanitizer being used on a
food prep surface is at the correct strength?
ANS Use a test kit to check the sanitizers concentration when mixing it
20.When can a glass thermometers be used?
ANS When enclosed in a shatter proof casing
21.A tuna salad removed from the cooler at 9 am and put out for a buffet at
3/
21
Answers
1. What practice is useful for preventing Norovirus from causing foodborne
illness?
ANS Correct handwashing
2. What condition promotes the growth of bacteria?
ANS Food held between 70 degrees F and 125 degrees F
3. What is the purpose of hand antiseptic?
ANS Lower the number of pathogens on the skin
4.what should you do when taking a food order from customers who have
concerns about food allergies
ANS Describe each menu item to the customer who ask, including any
"secret" ingredients
5.What temperature should the water be for manual dishwashing?
ANS Must be at least 110 F
6.A food handler just finished storing a dry food delivery, which step was
done correctly?
ANS Stored food away from the wall
1/
21
,7.What should be done with food that has been handled by a food handler
who has been restricted or excluded from the operation due to illness?
ANS Throw it out
8.Single use gloves are not required when
ANS Washing product
9.What should a food handler do to make gloves easier to put on?
ANS Select the right size gloves
10. What should food handlers do after leaving and returning to
the prep area?
ANS Wash hands
11. What rule for serving bread should food handlers practice?
ANS Do not re-serve uneaten bread
12. What does the L stand for in the FDA'S ALERT tool?
ANS Look
13.What is the minimum internal cooking temp for chicken breasts?
ANS 165°F (74 °C) for 15 seconds
14.What factors influence the effectiveness of a chemical sanitizer?
2/
21
, ANS Concen- tration,temperature,contact time, pH and water hardness.
15.Ready to eat TCS foods prepped in house must be date marked if it is
held for more than how many hours?
ANS 24 Hours
16.What is the minimum internal cooking temperature for a veal chop?
ANS -
135°F(57 °C)
17.Why should food temperature be taken in 2 different locations?
ANS Tempera- ture may vary in the food
18.What causes Preschool age children to be at risk for foodborne illness?
ANS -
Their immune systems are not strong
19.How should staff make sure the chemical sanitizer being used on a
food prep surface is at the correct strength?
ANS Use a test kit to check the sanitizers concentration when mixing it
20.When can a glass thermometers be used?
ANS When enclosed in a shatter proof casing
21.A tuna salad removed from the cooler at 9 am and put out for a buffet at
3/
21
